Written by DMA | Aug 18, 2017 8:36:59 PM
Dandy Corn Guacamole:
- Place corn kernels in steamer basket set over saucepan of simmering water.
- Cover and steam for 8 to 10 minutes or until tender. Alternatively, boil for 2 to 3 minutes and drain well.
- Stir together mashed avocado, jalapeño, green onion, lemon juice, cilantro, oil, garlic, cumin, chili pepper flakes, oregano, salt and cayenne; fold in corn kernels and queso fresco.
- Cover and refrigerate until serving.
Tortilla Cups:
- Preheat oven to 400˚F. Using 3-inch cookie cutters, cut flour tortillas into 24 rounds. (Fry tortilla scraps to use as a crispy garnish for soups or salads.)
- Brush rounds with oil and sprinkle with Tex-Mex seasoning. Fit into 24 mini muffin cups. Bake for 10 to 12 minutes or until crisp and golden brown. Let cool completely and remove from muffin cups.
- Divide Dandy Corn Guacamole among tortilla cups. Garnish with cilantro leaves and celery sticks.
Tips:
- Alternatively, grill or roast corn on the cob, instead of steaming, and then remove kernels.
- Substitute crumbled feta cheese for queso fresco if desired.